Silky Spinach Ohitashi
Tender spinach blanched and cooled, then dressed in a delicate soy-dashi sauce with bonito flakes. A Japanese side that feels fancy but takes 12 minutes.
- Total time
- 12 min
- Servings
- 4
- Calories
- 62
- Protein
- 5g
Ingredients
- 10 oz fresh spinach, loosely packed
- ½ cup dashi stock (or kombu-bonito broth)
- 2 tbsp soy sauce
- 1 tbsp mirin (sweet rice wine)
- ¼ cup bonito flakes (katsuobushi)
- 1 tsp sesame seeds, white
Instructions
- 1
Bring a large pot of salted water to boil. Add spinach and push under with a wooden spoon for 90 seconds until wilted and bright green.
- 2
Drain spinach, then squeeze gently with your hands to remove excess water. Arrange on a cutting board and let cool for 2 minutes.
- 3
Gather the cooled spinach into a loose bundle and slice into 2-inch pieces. Transfer to a shallow serving bowl.
- 4
Whisk dashi, soy sauce, and mirin in a small bowl. Pour the dressing over spinach and toss gently until coated.
- 5
Top with bonito flakes and sesame seeds. Serve at room temperature or chilled.
Tools you’ll need
- large pot
- wooden spoon
- cutting board
- chef's knife
- shallow serving bowl
- small mixing bowl
- whisk
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